Ingredients
2 tsp Olive oil
1/2 lb chicken, diced (230 grams)
2 celery ribs, finely chopped
1 carrot, grated (medium to large)
1 celery rib, thin slices
1/2 tsp Curry powder
1/4 tsp Cumin, ground
1/4 tsp Cardamom, ground
2/3 cup chicken stock, low salt
1/3 cup water
1/2 cup Bulgur
2 Tbsp Raisins
1/8 tsp Cinnamon, ground
1/8 tsp Salt
2 Tbsp Pecans, finely chopped, toasted
Preparation
Start with a frying pan with high sides and a fitted lid, or have a flat, round pizza pan ready to cover the frying pan at the end of this recipe.
Heat the oil and sauté celery & chicken until chicken is no longer pink, about 5 minutes.
Add the next five ingredients and sauté for five more minutes until the spices give off a fragrant smell and the carrot is softened.
Now add the next six ingredients. Cover and simmer for 15 to 20 minutes.
Fluff with a fork and serve with pecans sprinkled on top and a side of fresh, steamed broccoli.
